Dark Chocolate Cranberry Lady’S Cookies

• 1 whole Egg
• 1/2 cups Unsalted Butter
• 1-1/2 Tablespoon Canola Oil
• 1 teaspoon Vanilla
• 1 cup Sugar
• 3 Tablespoons Honey
• 1 cup White Flour
• 1/3 cups Whole Wheat Flour
• 1 cup Old Fashioned Oats
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 4 ounces, weight Bitter-sweet Chocolate
• 3/4 cups Fresh Cranberries
• 1/4 cups Sliced Almonds

1. Preheat oven to 350u0b0F. Combine eggs and butter in a large bowl. Add oil, vanilla, sugar and honey, and beat until uniform.
2. Add flours, oats, baking soda, baking powder, and salt and mix to combine. Dough will be stiff!
3. Chop chocolate and cranberries separately with a food processor or knife until they are in large chunks. Then add to the dough along with the sliced almonds.
4. Roll into 1-inch-diameter balls and space at least 2-3 inches apart on parchment paper lined baking trays. They spread a lot!
5. Bake at 350u0b0F for 13-15 minutes. Remove trays from oven and set them on a rack. Let cookies cool before removing from pan.
6. Dough freezes really well!

egg, butter, canola oil, vanilla, sugar, honey, white flour, whole wheat flour, oats, baking soda, baking powder, ubc, chocolate, fresh cranberries, ubc

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-cranberry-ladye28099s-cookies/ (may not work)